Reindeer Cookie Ball Pops

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Reindeer Cookie Ball Pops
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  1. 1
  2. pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  3. 40
  4. NABISCO Ginger Snaps, finely crushed (about 2-1/4 cups)
  5. 4
  6. pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
  7. 1-1/4
  8. cups candy-coated chocolate pieces
  9. 1
  10. cup small pretzel twists, broken into pieces
  1. MIX cream cheese and ginger snap crumbs until well blended.
  2. SHAPE into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip balls in chocolate; place in single layer in waxed paper-lined pan. Insert lollipop stick into each ball. Decorate with candies and pretzels as shown in photo.
  3. REFRIGERATE 1 hour or until firm. Keep refrigerated.
  1. Size-Wise
  2. These seasonal treats have built-in portion control and can be enjoyed on a special occasion.
  3. How to Make Ginger Snap Crumbs
  4. Crushing NABISCO Ginger Snaps is a cinch with a rolling pin and a resealable plastic food storage bag. Or, process the ginger snaps in your food processor or blender.
  5. How to Easily Dip Cookie Balls
  6. To easily coat balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until firm.
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